Vinayak Vidyamandir Arts, Commerce, Science College Amravati

CERTIFICATE

This is to certified that Miss Sakshi P. Mahore, student of B.Sc. CBZ Final year has
successfully completed their Chemistry project on “ Study of acidity of different brands of tea ”
underguidence of Prof. Priya Chandel mam.

PROF PRIYA SIR AJAY SONARKAR SIR DR. PADMAKARSIR

 ACKNOWLEDGEMENT

I would like to express my special thanks of gratitude to my teacher Prof. Priya

Chandel mam who gave me golden opportunity to do this project and also providing
support. I would like to extend my gratitude to our principle Dr. Padmakar Tale sir
and Prof. Ajay Sonarkar sir HOD science department for providing me with all the
facilities that were required.

NAME: SAKSHI PRADIP MAHORE

CLASS: B.SC FINAL YEAR
 INDEX

1. Abstract
2. Theory
3. Requirements
4. Procedure
5. Observation
6. Result
7. Conclusion
8. Bibliography
 ABSTRACT

Aim: To compare the acid content of acid in different samples of leaves.

Tea can be described as an agricultural plant that is industrially important

because of the produce of its leaves, when immersed in hot water. Tea
however is an aromatic beverage that can be prepared in several different
ways.

Each method of preparation has a certain effect on the acidity of the

beverage. My aim in this experiment is to capture the difference in the
acidity of the beverage by analyzing the mixture in different ways.

Tea after water, is the world's most popular beverage of consumption, as

it is not extremely expensive, and has a pleasant texture and aroma. The
leaves of the tea plant are oxidized and cured.
The leaves are then introduced into hot/boiling water, which causes a
release in the flavor and color contained in the leaf of the plant. Some
people prefer to drink tea in this form. while others prefer it with milk.
Some people add sugar. All these activities cause different outcomes in
the pH value of the beverage.
 THEORY

➢ Tea contains catechins, a type of antioxidant. In a freshly picked tea

leaf, catechins can comprisal up to 30% of the dry weight.

➢ Tea also contains L-threonine, and the stimulant caffine at about 3%

of its dry weight depending on the type, brand and brewing method.

➢ Tea also contains small amounts of the bromine and theophylline.

Due to modern environmental pollution, fluoride and aluminum
have also been found to occur in tea.

➢ Tannic Acid in tea is actually a myth, a rather popular one. The

acidity of tea leaves is not due to the tannic acid. Tea contains
polyphenols or catechins which are a specific type of tannin.
➢ The oxalic acid present in the tea leaves is precipitated as calcium
oxalate by treatment of aqueous solution of tea with calcium
carbonate. Calcium oxalate is then hydrolysed with conc. H2SO4
and recrystallized from water.
 REQUIREMENTS

1. 10gm of three different types of tea leaves

2. Calcium Carbonate (CaCO3)

3. Filter Paper

4. Funnel

5. Beaker

6. Tripod Stand

7. Bunsen Burner
 PROCEDURE

1. Weigh exactly 10gm of 1st sample of tea leaves.

2. Take 200ml of distilled water in a beaker.

3. Put tea leaves in above beaker boil it for 10 minutes.

4. Filter above boiled solution using funnel and filter paper in another
beaker.

5. In filtrate add 4gms of CaCO3 and boil it.

6. Filter above boiled solution using funnel and filter paper in another
beaker. There will be a ppt. of Calcium oxalate on the filter paper.

7. Keep filter paper aside and let it dry.

8. Weigh the ppt. of oxalic acid.

9. Repeat the above steps for the other two samples.

 OBSERVATION

RESULT

Twining's has high amount of oxalic acid among Red Label, Taj Mahal,
and Twining's.

Thus, Twining's has a good flavor.

 CONCLUSION

Tea can be described as an agricultural plant, that is industrially important

because of the produce of its leaves, when immersed in hot water. Tea,
however is an aromatic beverage, that can be prepared in several different
ways. Each method of preparation has a certain effect on the acidity of the
beverage
 BIBLIOGRAPHY

www.wikipedia.com

https://www.healthline.com/health/food-nutrition

https://www.yashodahospitals.com/blog

http://www.steepers.net/chemical-composition-of-tea.html

https://www.seminarsonly.com